This lighter, veggie-filled version of pesto sauce is just as tasty as the classic.
1 pound broccoli, florets and tender stems
2 tablespoons toasted pine nuts
1/2 cup fresh basil leaves
1/2 cup fresh flat leaf parsley
1/2 clove of garlic
Zest of 1 lemon
1/4 cup extra virgin olive oil
Salt and pepper
Blanch broccoli in a pot of boiling, salted water for 2 minutes. Remove from water and set aside, reserving 1/2 cup of the water.
In a food processor, pulse the broccoli, pine nuts, basil, parsley, oil, garlic and a pinch of salt and pepper.
Serve over pasta. Use a bit of the pasta water to thin the pesto if needed.
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